As simple as it is delicious. Great as a snack, great crumbled over yogurt – simply addictive!
You may, of course, use regular rolled oats if you don’t follow a gluten free diet.
Ingredients
500 gr. gluten-free rolled oats (not instant)
A combination that you like of dried fruit and nuts (my favorite combinations are almonds, cranberries and pecans, or almonds, sunflower seeds, sesame, cranberries, pistachios and prunes):
250 gr. dried fruit mixture (dried apricot\prunes\raisins\cranberries\dates\dried apples, etc.)
250 gr. un-roasted nuts/seeds/sesame mixture (almonds\pecans\walnuts\hazelnut\cashew\pistachio\pumpkin seeds\sunflower seeds, etc.)
¾ cup honey/date honey (silan)/maple (I prefer honey)
½ cup olive oil
pinch of Kosher salt
Preparation
Preheat oven to 150C/300F.
Put all ingredients, other than dried fruit, in a bowl.
Mix well, so that the fluids coat all dry ingredients.
Flatten in a tray lined with baking paper.
Bake for 10 minutes, remove tray from oven and turn over the mixture using a fork (to avoid clumps).
Add dried fruit and mix in.
Continue baking for an additional 10-15 minutes, until you like the color (from golden to dark brown… whichever you prefer).
